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Melt the butter in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, red pepper flakes, 2 tablespoons of the parsley, the salt and pepper and cook for 3-4 minues,

Cut the onion, carrot, velery, garlic and 1 of the fennel bulbs into chunks. Transfer to food processor and process until very finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set

Cut the eggplants in half and score the cut sides, being careful not to cut through the skin. Rub the cut surfaces with the salt. Drain the eggplant halves on paper towels, cut-side-down, for 20 minutes. Preheat the over to 450

Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the garlic, onion, rosemary, salt and pepper and cook for 2 minutes. Stir in all the mushrooms and continue

In a food processor or blender, coarsely chop the tomatoes, bell peppers and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa. Add 3/4 cup of the tomato juice to

For the Spicy Mayonnaise, process capers, parsley, roasted garlic and Tabasco sauce in a food processor or blender until coarsely chopped. Add the mayonnaise and pulse until thoroughly mixed. Transfer to a bowl, cover and refrigerate until ready to use. For

Place the olive oil, garlic, and the shallots in a large saute pan set on high heat and cook for 2 minutes. Add the shrimp, cumin, saffron or turmeric and tabasco, and cook until the shrimp turns pink, about 3

Bring the chicken stock, saffron or turmeric, salt and pepper to a boil in a medium saucepan set on medium-high heat. Stir in the rice and return to a boil. Reduce the heat to low and simmer, covered, for 15

Chop the garlic and lemon zest together until finely minced and transfer to a medium bowl. Add the feta cheese, ricotta cheese, egg, parsley, cumin, saffron or turmeric and Tabasco sauce and mix well. Set aside. Place the phyllo dough on